Prep time
30 minutes
Cook time
1 hour 30 minutes
Course
Main
Skill level
Beginner
Season
Winter, Fall
Serves
2
This recipe isn’t exactly duck confit, but it’s a simpler, less fussy method that’ll satisfy your craving for duck. You even get a side dish: What’s better than creamy, herby potatoes bathing in a pool of rich, golden deliciousness?
Ingredients
- 2 lbs. very fatty, skin on, duck or goose legs
- Duck fat or olive oil
- Kosher salt
- ¾ lb. waxy potatoes, cut into 1½ -inch pieces
- 1 tsp. freshly minced rosemary
Also works with
Preparation
-
Preheat oven to 300°F. Prick duck or goose legs skin all over with a pin or sharp toothpick—this will help the fat render. Sprinkle salt all over the legs.
-
In a cold, 8-inch cast-iron skillet, place legs skin-side down first. Turn stove to medium and cook until the skin turns golden and some of the fat has rendered then flip legs to the meat side. A lot of fat will render out with really fatty wild duck, goose, or domestic bird legs. You should end up with enough grease to submerge the exposed meat side. If not, add more duck fat or olive oil to make up for it. The leaner the legs, the more fat you’ll need to prevent the meat from drying out.
-
Add cut potatoes into the pan in the empty areas around the duck, sprinkle with salt and minced rosemary, and toss in the fat to coat. Roast in a 300°F oven for 1 hour and 30 minutes, or until duck becomes tender. Flip the potatoes halfway through. Serve duck with potatoes and your favorite vegetables. The remaining rendered duck fat should be strained and refrigerated for other uses.
Roasted Duck Legs and Potatoes
Prep time
30 minutes
Cook time
1 hour 30 minutes
Course
Main
Skill level
Beginner
Season
Winter, Fall
Serves
2
This recipe isn’t exactly duck confit, but it’s a simpler, less fussy method that’ll satisfy your craving for duck. You even get a side dish: What’s better than creamy, herby potatoes bathing in a pool of rich, golden deliciousness?
Ingredients
- 2 lbs. very fatty, skin on, duck or goose legs
- Duck fat or olive oil
- Kosher salt
- ¾ lb. waxy potatoes, cut into 1½ -inch pieces
- 1 tsp. freshly minced rosemary
Also works with
Preparation
-
Preheat oven to 300°F. Prick duck or goose legs skin all over with a pin or sharp toothpick—this will help the fat render. Sprinkle salt all over the legs.
-
In a cold, 8-inch cast-iron skillet, place legs skin-side down first. Turn stove to medium and cook until the skin turns golden and some of the fat has rendered then flip legs to the meat side. A lot of fat will render out with really fatty wild duck, goose, or domestic bird legs. You should end up with enough grease to submerge the exposed meat side. If not, add more duck fat or olive oil to make up for it. The leaner the legs, the more fat you’ll need to prevent the meat from drying out.
-
Add cut potatoes into the pan in the empty areas around the duck, sprinkle with salt and minced rosemary, and toss in the fat to coat. Roast in a 300°F oven for 1 hour and 30 minutes, or until duck becomes tender. Flip the potatoes halfway through. Serve duck with potatoes and your favorite vegetables. The remaining rendered duck fat should be strained and refrigerated for other uses.